Gluten-Free Spiced Caramel Cake Recipe
This Gluten-Free Spiced Caramel Cake is rich with caramel flavor from coconut sugar and molasses, with a subtle hint of warming spices. Made with apple sauce and coconut oil for a tender, moist crumb, and topped with a creamy date layer, it’s a perfectly balanced dessert that’s both gluten-free and dairy-free. Ideal for cozy gatherings or special occasions!
Ingredients
Dry Ingredients
- 340 g Dove Freee Plain Flour (or any gluten-free flour blend)
- 1 tsp Bicarbonate Soda
- 2 tsp Baking Powder
- 1-2 tsp Mixed Spice
Wet Ingredients
- 50 g Coconut Milk Powder
- 250 ml Hot Water
- 200 g Coconut Sugar
- 30 g Blackstrap Molasses
- 50 g Coconut Oil
- 150 ml Unsweetened Apple Puree
- 3 Medium Eggs
For The Topping
- 200 g Chopped Dates
- 50 g Coconut Milk Powder
- 500 ml Hot Water
- 1 tbsp Gelatine Powder
Instructions
- Preheat the Oven: Preheat your oven to 160°C (fan-assisted)
- Prepare the Date Topping: In a medium bowl, combine 200g chopped dates, 50g coconut milk powder, and 500ml hot water. Stir in 1 tbsp gelatin powder, then let the mixture sit for 10 minutes. Prepare rest of the cake, then blend the mixture until smooth using an immersion blender or food processor, and set it aside to cool slightly.
- Mix the Dry Ingredients: In a large mixing bowl, whisk together 340g gluten-free flour, 1 tsp baking soda, 2 tsp baking powder, and 1-2 tsp mixed spice.
- Prepare the Wet Ingredients: In a separate bowl, whisk 50g coconut milk powder with200g coconut sugar. I find this helps break up the coconut milk powder lumps well before adding in 250ml hot water. Add 30g blackstrap molasses, whisking until dissolved. Add 50g coconut oil (it will melt with the hot water), 150g unsweetened apple sauce, 1 tsp vanilla extract, and 3 whole eggs, whisking until smooth.
- Combine the Batter: Gradually pour the wet mixture into the dry ingredients, stirring until just combined. Be careful not to overmix, as this can make the cake denser.
- Bake the Cake: Pour the batter into a greased or lined 25cm springform cake tin. Bake for 40 minutes, or until a toothpick inserted into the center of the cake comes out clean. The cake should rise well and have a lovely golden caramel colour.
- Apply the Topping: Immediately after removing the cake from the oven, spread the prepared date topping evenly over the hot cake.
Cooling Options
- Method 1: Straight to the Fridge (Preferred Method) Once the topping is spread over the hot cake, place the entire cake (still in its tin) directly into the fridge uncovered for 1-2 hours until the topping sets. This method allows the topping to melt into the cake, creating a sticky, moist texture similar to sticky toffee pudding.
- Method 2: Let it Cool Before RefrigeratingIf you prefer a firmer texture, allow the cake to cool at room temperature for 30-45 minutes before placing it in the fridge to set the topping. This will give the cake a slightly firmer crumb, with the topping setting more distinctly on top.
Notes
Tips:
- Spice Boost: If you love bold flavors, feel free to add an extra pinch of cinnamon or ginger to the mixed spice for even more warmth.
- Storage: The cake can be stored in the fridge for up to 3 days. If you want that sticky, gooey texture, warm slices slightly before serving.